E-journal of Tropical Agroekoteknologi ISSN: 2301-6515 vol. 4, no.

3, July 2015

Analysis Of The Quality Of The Solution Mol

(Microorganisms)

Pulp-Based Know

NI WAYAN MARSININGSIH

*)
A A NGURAH GEDE SUWASTIKA
NI WAYAN SRI SUTARI

*)
Email: agungsuwastika@yahoo.co.id
Agroekoteknologi Studies Program, Faculty Of Agriculture, University Of Udayana

Jln. PB. Sudirman Denpasar Bali, 80362

ABSTRACT

Analysis of Local Mikroorganisms Solution Quality Based on Tofu dregs.

The experiment was conducted at the Soil Laboratory, Faculty of Agriculture, Udayana
University in January until March 2014. The purpose of this research was to determine the
effects of concentration and length of fermentation bean curd dregs to the quality of local
microorganisms solution. The design of this research used a randomized block design in
factorial pattern. The first factor was the concentration of tofu dregs consisted of 0 g; 300
g; and 600 g. The second factor was the length of fermentation, consisted of one, three, and
five weeks. The observed parameters are: the nature of biological, physical and chemical
solution of local microorganisms. Physical characteristics include color and odor, biological
properties covering a total population of bacteria and fungi. Chemical properties include pH,
total N content, and available-P. The result of this research showed that treatment of 600 g
tofu dregs and five weeks of length of fermentation provides the best results. It can be seen
8 -1
from the total population bacteria (29.80 x 10 cfu mL ), total-N (0.06%) and available-P
-1
(199.38 mg kg ).

Keywords: tofu dregs, concentration, length of fermentation microorganisms, local

1. Introduction

1.1 Background

Modern technology has a high dependency against agro-chemicals, such as: chemical
fertilizers, pesticides and other agricultural chemicals more attractive to farmers than
implementing environmentally friendly farming (Chinese Indonesian surname, 2002). The
tendency of the use of chemical fertilizer cannot be continued due to the more langkanya the
fertilizer raw materials (Pinstrup-Andersen, 1982 in Budiasa, 2011). Given the increasingly
expensive fertilizer prices and the implications to ecosystem sustainability, then the use of
artificial fertilizers began compensated with the use of a cheaper alternative to fertilizer and
its effect on environmental degradation is much smaller (Yuwono, 2008).

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Utilization of organic fertilizer that is derived from the local microorganisms (MOL)
became one of the alternative provision of nutrient elements in the soil and as one of the
sources of microorganisms that can help provide nutrient elements. Other functions, helps the
decomposition of organic matter, and as bio pesticides, because that is the use of organic
fertilizers can be lessen the use of inorganic fertilizers (Kusuma, 2010). The usage of the
MOLE in the provision of hara is very easy, inexpensive, and efficient because it uses
ingredients that are derived from the surroundings that are often encountered and generally in
the form of waste such as the Lees knew, as well as the manufacturing process is very simple.

This research uses the Lees knew as one of the ingredients in the making of the MOLE
that is used as a source of carbohydrates and protein for microorganisms in the fermentation
process. The Lees knew also have properties that are easily damaged if not immediately
addressed, therefore during the utilization of the Lees knew used only as animal feed only.

Muriani research results (2011), indicating that the treatment concentration of 300 g
leaves gamal with long fermentation two weeks providing quality solution the best MOLE as
7 -1
activator of making organic fertilizer (total bacterial population 9.50 x 10 spk mL MOLE,
6 -1
and a total population of mushrooms 11.00 x 10 spk mL MOLE), whereas with the old
three-week fermentation gives the best quality solution MOL as liquid fertilizer (N-total are
1.59%). Based on research Suhastyo (2011), the total number of MOLES of banana Supreme
microbes present on the seventh day of incubation.

1.2 Formulation Of The Problem

Research on problem formulation, namely how concentration influence the Lees knew
and long fermentation of the quality of the resulting solution MOL?

1.3 Research objectives

The purpose of this research is to know the influence of the concentration of the Lees
knew and long fermentation of the quality solution MOL.
2. Research Methods

2.1 Time and place of Research

This research was carried out in January 2014 until March 2014. The place of execution
of the research in the laboratory of soil science faculty of Agriculture University of Udayana.

2.2 Tools and materials

The tools used in this research are: scales, Jerry cans, plastic bottles, erlenmeyer flask,
measuring cup, test tubes, pipette, pH meter, a Shaker machine,

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petridish , a beaker glass, lamps, bunsen, burner, oven, titration, autoclave, Kjeldahl flask,
destruction, refining tools and laminar air flow cabinet.
The materials used in this research are: the dregs of tofu, brown sugar, cow urine,
water, paper, aluminum, plastic hose, alcohol, media Potato Dextrose Agar (PDA),
medium Nutrient Agar (NA), physiological salt solution (0.85%), chemical substances for
analysis of content of N-total Kjeldhal method, and the analysis of the content of the P-1
method is available with Bray.

2.3 Treatment and design Research

This study used a Randomized Design Group (RAK) factorial pattern that is,
concentration of the Lees knew that consists of:
a. K 0 (0 g fibres know + 100 mL cow urine + 100 g brown sugar + 1 L water)

b. K 1 (300 g + 100 mL tofu dregs urine cow + 100 g brown sugar + 1 L water)

c. K 2 (600 g Lees knew 100 mL + cow urine + 100 g brown sugar + 1 L water)
while the second factor that is long fermentation that consists of:
a. F 1 (one-week fermentation)

b. F 3 (three week fermentation)

c. F5 (fermented five weeks)

 The treatment is repeated as many as 3 times so that the retrieved 27 combination
treatment.

2.4 Parameters Of Observation

Observations made after fermentation of one, three, and five weeks. The parameters
that will be observed, namely: physical characteristics of solution MOL include color and
smell. The nature of biology MOL solution includes total population, bacteria and fungi by
the methods of the cup of the pour. Chemical properties of solution MOL include, using a pH
meter pH, content of N-total Kjeldhal method, the content of the P-1 method is available with
Bray.

3. Results and Discussion

Research results based on statistical analysis shows the interaction of the concentration
of the Lees knew and long fermentation of the very real effect of all parameters, except the
pH MOL effect is not real. Single factor concentration the Lees knew the very real effect of
all parameters, except against N-total solution MOL effect is not real. Single factor long
fermentation of the very real effect of all the observed parameters, except against N-total real
effect (table 1).

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Table 1. The significance of the concentration of the Lees Knew (K), long
Fermentation (F), and their interaction (KxF) against the observed
Parameters

The significance
of
Parameters Of Observation
K F KxF
The Total Population Of Bacteria Solution MOL ** ** **
The Total Population Of The Fungus Solution
MOL ** ** **
MOL solution Ph ** ** TN
N-total Solution MOL TN * **
P-MOL Solution available ** ** **

Description: tn: effect is not real (P > 0.05), *: influential real (P < 0.05),
**

: very real effect (P < 0.01)

3.1 The Physical Characteristics Of The Solution MOL

Fermentation occurs due to the activity of microbes, especially bacteria

in overhauling the ingredients contained in the solution MOL. Changes that occur in the
process of fermentation include discoloration and odor. The average color of the solution
is fermented before MOLE that is Brown and after fermentation solution MOL color
changed to yellow. The smell of the MOLE before fermentation, fermented after a
smelling pesing turns into a somewhat sour smelling.That is because the ingredients
contained in the solution MOL (the dregs of tofu, brown sugar, and cow urine) has
undergone an overhaul so that it affects the physical results of solution of MOLE-like
color and smell. Arief dkk. (2011) States, Microorganisms break down carbohydrates into
simple compounds, compounds in the form of water, carbon dioxide, alcohol, and organic
acids.

3.2 Biological Properties of solution MOL (Total population of bacteria and fungi)

On the treatment of K 0 , the total population is of the highest bacterial and fungal
8 -1 5 -1
is present on the F 1 (28.74 x 10 spk mL MOL and 5.08 x 10 spk mL MOL) down
different real against F 3and F 5 , because in F 1 the availability of nutrients for microbial
growth, still insufficient for nutritional content and decreased with increasing time of
fermentation. Treatment K0 fermented enough one week to get the total populations of
bacteria and fungi are the best.

On the treatment of K 1 , the total population of the bacteria found in the highest
8 -1
F 1 (28.04 x 10 spk mL MOL) down different unreal in a row on a F 5 and F 3 (Table
2), because in F 1 with a total population of bacteria occurring high competition between
bacteria in a nutrient so contested at F 5 and F 3 decline due to the bacteria die. The total
5 -1
population of the highest fungal treatment K1 is present on F1 (3.37 x 10 spk mL MOL)
down the real against different F3 and F5 (table 3), the same as the total bacterial
population above that mold growth is influenced also by the availability of nutrients
contained in the solution
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K Treatment Mole. 1 fermented enough one week to get the total populations of bacteria and
fungi are the best.

Table 2. The influence of the concentration of the Lees Knew (K) and Long Fermentation
-1 8
(F) against the Total Bacterial Population (spk mL MOL x 10 )
Treatment F1 F3 F5
K0 28.74 8.59 b 8.04 b
A B B
K1 28.04 24.23 25.13
A A A
K2 22.61 12.23 b 29.80
B C A
Description: a number that is followed by the same letter in the same row and column shows
not real influence on test BNT standard of 5%. Capital letters are read
horizontally and small letters read vertically. BNT 5%: 6.97

On the treatment of K 2 , the total population of the bacteria found in the highest
8 -1
F 5 (29.80 x 10 spk mL MOL) down different real against F 1 and the lowest real different
against F 3 (Table 2), due on treatment K 2 the concentration of the Lees knew given greater
(600 g) from other treatments so that the needs of nutrients for bacteria is still available on
the F 5 . The total population of the highest fungal treatment K2 contained in F1 (3.24 x
5 -1
10 spk mL MOL) down different real against F5 and F3 (table 3), the same is the case with
the treatment the K1 because on F1 with the highest occurring fungus population competition
between fungi contested nutrients so in F5 and F3 decline due to the fungus die. According to
Suwastika et al. (2012), interactions that occur between a living remains very diverse.Many
interactions occur between different species of the interplay of growth and the ability to
live. In ecosystems, competition takes place to obtain nutrient elements, spaces, oxygen, and
other essential substances. Treatment K2 can be fermented for five weeks to get the total
bacterial population is best, and is fermented for one week to get the total populations of the
fungus at its best.

At the treatment F 1 , the total population of the bacteria found in the highest
8 -1
K 0 (28.74 x 10 spk mL MOL) down different unreal in a row against K 1 and K 2 . The
5 -
total population of the highest fungal treatment F1 is present on K0 (10 x 5.08 spk mL
1
MOL) down different real against K1 and K2 (table 3). It is caused on the one-week
fermentation, K treatments0 going overhaul of organic material more effectively by
microorganisms, either bacterial or yeast in solution MOL.
 At the treatment F 3 , the total population of the bacteria found in the highest
8 -1
K 1 (24.23 x 10 spk mL MOL) down different real against K 2 and K 0 , caused on
K 1 going on an overhaul of organic materials by bacteria more effectively than

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K treatment 0 and K 2 . The total population of the highest fungal treatment F3 contained in
5 -1
K2 (1.48 x 10 spk mL MOL) down different unreal against K1 and different real against
K0, because on K2concentration of the Lees knew given is the highest concentration i.e. 600
g.
At the treatment F 5 , the total population of the bacteria found in the highest
8 -1
K 2 (29.80 x 10 spk mL MOL) down different unreal against K 1 and different real against
5
K 0 . The total population of the highest fungal treatment F5 contained in K2 (2.44 x 10 spk
-1
mL MOL) down different real against K1 and K0 (table 3). This is because K2 is the
treatment with the highest concentration of the dregs of tofu that is 600 g, so the treatment
F5 good bacteria or fungus can still grow. According to Kunaepah (2008), there are many
factors that affect the fermentation substrate, among others, temperature, pH, oxygen, and
microbes is used. The substrate is fermentation raw materials containing nutrients
nutrients needed by microbes to grow or produce fermentation. Arief dkk. (2011) stated, at
the initial stage of fermentation, starch or carbohydrate outlines the microbes to produce
glucose, thus increasing glucose and starch or carbohydrate levels decreased. Glucose
metabolised by microbes produce water and energy for growth.

Table 3. The influence of the concentration of the Lees Knew (K) and Long Fermentation
-1 5
(F) to the Total population of Mushrooms (spk mL MOL x 10 )
Treatment F1 F3 F5
K0 5.08 0.96 b 0.67 b
A B B
K1 3.37 b 1.14 ab 0.78 b
A B B
K2 3.24 b 1.48 a 2.44
A C B
BNT 5%: 0.40

Description: a number that is followed by the same letter in the same row and column
shows not real influence on test BNT standard of 5%. Capital letters are read
horizontally and small letters read vertically.
 The best results to the total population of the bacteria found in the treatment
concentration 600 g Lees knows (K2) and long fermentation of five weeks (F. 5). The
correlation test showed no relationship between total bacterial population and N-P-as well
as total available (0.28 tn and tn 0.31). That means as many as 28% of the total population
of the bacteria content influenced by N-total solution MOL and 31% are influenced by P-
MOL solution available.

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3.3 Chemical Properties Of Solution MOL

The degree of acidity of a solution of concentration treatment Lees MOLAR knows

(K) found in the highest treatment K 0 (5.53) down the real against different treatment
K1 and K2. The degree of acidity of a solution a long fermentation treatment MOLE (F), the
highest is present on the treatment F1 (5.75) down a real different consecutive against the
treatment F5 and F3 (table 4). It means, the treatment given to the resulting pH. PH changes
that occur at each treatment showed that fermentation process goes well.

Table 4. The influence of the concentration of the Lees Knew (K) and Long Fermentation
(F) against the pH MOL

Treatment

K0 5.53
K1 5.37 b
K2 5.30 b
BNT 5%: 0.07
F1 5.75
F3 5.00 c
F5 5.45 b

BNT 5%: 0.07

 Description: a number followed by the letter that differs in the same column shows a real
influence on test BNT standard of 5%.

Bacteria have a pH optimum growth in the range of 6.5-7.5 while the yeast or fungus
on the range of 4.5-5.5 (Business, 2010). The degree of acidity of the product is closely
connected with the production of organic acids by microbial mainly lactic acid lowers the
pH can be 5.0 or less. Lactic acid including acid belongs to the weak and can be terdisosiasi
by releasing hydrogen ions. Release of hydrogen ions will be able to change the balance of
the solution so that the pH be low (Jay, 1992). According to Aryanta (2007), with a low pH
conditions of lactic acid bacteria will dominate the growing media. Suriawiria (1996 in art of
2013), stated during the regressi in acidic conditions occurs the decomposition of organic
acids and dissolved nitrogen compounds to form carbonic acid, ammonium, and the fraction
CO2, N2, CH4, and H2 so that the pH will then ride back.
On the treatment of K 0 , N-highest total is present on the F 1 and F 3 (0.05% and
0.05%) down different real against F5 (table 5). Treatment K0 can be fermented a week to
get the N-best total. On the treatmentof 1K, N-highest total contained on F3 (0.05%) down
different unreal in a row against the F1 and F5. The results correspond to the research
Muriani (2011), which demonstrates that treatment concentration of 300 g leaves gamal with
long three week fermentation gives the best quality solution MOL as

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liquid fertilizer (N-total are 1.59%). Treatment K1 can be fermented a week to get the N-best
total. In treatment2K, N-highest total contained on F5 (0.06%) down different real against the
F1 and F3. The results correspond to research art (2013), which demonstrates that treatment
concentration 600 g long fermentation with gamal leaves five weeks gives the best quality
solution MOL as liquid fertilizer (N-a total of 0.84%). Treatment K2 can be fermented for up
to five weeks to get the N-best total.

N-total treatment F 1 the highest found in the K 0 (0.05%) down different unreal in a
row against K1 and K2. N-total treatment F3 highest found on K0 and K1 (0.05% and 0.05%)
down different unreal against K2. N-total treatment F5 K is found in the highest2 (0.06%)
down different real against K1 and K0 (table 5).

Table 5. The influence of the concentration of the Lees Knew (K) and Long
Fermentation (F) against N-total Solution MOL (%)

Treatment F1 F3 F5
 K0 0.05 a 0.05 a 0.03 b
A A B
K1 0.04 a 0.05 a 0.04 b
A A A
K2 0.04 a 0.04 a 0.06 a
B B A
Description: a number that is followed by the same letter in the same row and column shows
not real influence on test BNT standard of 5%. Capital letters are read
horizontally and small letters read vertically. BNT 5%: 0.01

The low content of N-total on each treatment due to the influence of the process that
occurs in the nitrogen cycle. The fermentation process is carried out in an anaerobic process
that causes the semi-detached nitrification is not running optimally, otherwise the process of
denitrification is more dominant. According to Suwastika et al. (2012) there are several
factors affecting nitrification i.e. oxygen, pH, temperature, and humidity. If seen from
treatment of2K, there is still a different real improvement at F5, which allows the
fermentation time plus then if the levels of N-total will grow. Some of the factors that affect
the protein components come results i.e. the properties of the original material itself, the
type of microbes that grow during fermentation, fermentation conditions and the length of
time the fermentation (Winarno, 1980). Nitrogen is an important constituent element in the
synthesis of proteins. Most of the total nitrogen in water can be bound as organic nitrogen,
that is in material with protein content. Microorganisms in addition to overhaul the organic
matter into simpler, also using organic ingredients for metabolic activity of his life
(Notohadiprawiro, 1999 in Dwicaksono et al., 1995).

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The best result for the content of N-total refractory treatment concentration 600 g Lees
knows (K2) and long fermentation of five weeks (F. 5). Based on the correlation test, there is
no real relationship between total bacterial population and N-total (0.28 tn). This means that
only 28% of the total N content was influenced by the total population of bacteria. The
correlation test showed there is a real relationship between the content of P-and N-total (0.39
*). This means that as many as 39% of total N content was influenced by P-available.

-1
On the treatment of K 0 , P-the highest available there on the F 3 (61.24 mg kg ) down
the different unreal in a row against F 1 and F 5 . Treatment K0 fermented enough one week
to get the P-the best available. On the treatmentof 1K, P-the highest available there on
-1
F3 (137.47 mg kg ) down the real against different F5 and F1. Treatment K1 can be
 fermented for up to three weeks to get the results of the P-the best available. In treatment2K,
-1
P-the highest available there in F5 (199.38 mg kg ) down the different unreal against F3 and
different real against the F1. Treatment K2 can be fermented for three to five weeks to get the
results of the P-the best available.

Table 6. The influence of the concentration of the Lees Knew (K) and Long Fermentation
-1
(F) against P-MOL Solution available (mg kg )
Treatment F1 F3 F5
K0 53.63 c 61.24 c 43.12 c
A A A
K1 77.38 b 137.47 b 96.89 b
B A B
K2 117.52 a 185.55 a 199.38 a
B A A
Description: a number that is followed by a different letter in the same row and column
shows a real influence on test BNT standard of 5%. Capital letters are read
horizontally and small letters read vertically. BNT 20.98%: 5

-
At the treatment F 1 , F 3 and F 5 , P-the highest available there on K 2 (117.52 mg kg
1 -1 -1
; 185.55 mg kg and 199.38 mg kg ) down the real against different K 1 and K 0 (Table
6). The results of the decomposition of organic material produces a range of organic acids
which cause the pH of the solution MOL being down. According to Sumarsih (2003),
various organic acids mainly the hydroxy acids can bind in khelat, and formed a relatively
2+ 2+ 3+ 3+
stable complexes with cations Ca , Mg , Fe , and Al , so P originally bound by the
cations being dissolved. Nitrosomonas bacteria group and Thiobacillus row can produce
nitric acid and sulfuric acid. Acid-acid is a strong acid that is able to dissolve in the form of
insoluble P.

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Based on the correlation test, there is no real relationship between total bacterial
populations and P-available (0.31 tn). This means that only 31% of available P-content
influenced by the total population of bacteria. The correlation test showed a negative
relationship between pH and very real P-available (-0.54 * *). This means that as many as
54% of the P-content available is affected by pH.The best result for the P-content is available
there is a concentration of treatment at 600 g Lees knows (K2) and long fermentation of five
weeks (F5).

4. Conclusions and Suggestions

4.1 Conclusion

The interaction of the concentration of the Lees knew and long fermentation very real
effect against bacteria, total population parameters population mushrooms, N-total, and P-
MOL solution available, but the effect is not real against pH MOL MOL best solution. the
8 -1
quality parameter based on the total population of bacteria (29.80 x 10 spk mL MOL), N-
-1
total (0.06%) and P-199.38 are available (mg kg ) there is a concentration of treatment at
600 g Lees knew with long fermentation of five weeks.

4.2 Advice

Based on the results of this research can be advised as follows: (1) the initial analysis
needs to be done against the basic ingredients of mole (the Lees knew and cow urine),
(2). Further research needs to be done against the fermentation time of longer than five weeks
on a concentration of 600 g Lees knew to quality solution MOL, (3). Further research needs
to be done regarding the utilization of the MOLE as a liquid organic fertilizer, and making
compost Activator.

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